KR910005778A - 식육용 냉입자 현탁 및 주입방법 - Google Patents

식육용 냉입자 현탁 및 주입방법 Download PDF

Info

Publication number
KR910005778A
KR910005778A KR1019900014330A KR900014330A KR910005778A KR 910005778 A KR910005778 A KR 910005778A KR 1019900014330 A KR1019900014330 A KR 1019900014330A KR 900014330 A KR900014330 A KR 900014330A KR 910005778 A KR910005778 A KR 910005778A
Authority
KR
South Korea
Prior art keywords
trim
meat
suspension
saline
frozen
Prior art date
Application number
KR1019900014330A
Other languages
English (en)
Other versions
KR930010888B1 (ko
Inventor
코치니 아이보
워커 마튜
Original Assignee
원본미기재
코치니 인코포레이션
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 원본미기재, 코치니 인코포레이션 filed Critical 원본미기재
Publication of KR910005778A publication Critical patent/KR910005778A/ko
Application granted granted Critical
Publication of KR930010888B1 publication Critical patent/KR930010888B1/ko

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mechanical Engineering (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

내용 없음

Description

식육용 냉입자 현탁 및 주입방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (4)

  1. 육괴 근육에 현탁된 트림을 주입하는 방법에 있어서, a)주입될 육류와 같은 종류의 육류로부터 지방과 살코기로 이루어진 트립을 채취하고, b)상기 트림을 냉동하고, c)본쇄장치에서 상기 냉동된 트림을 분쇄하고, d)식염수를 약16℉-20℉로 냉각하고, e)상기 분쇄된 냉동트림을 트림의 중량의 적어도 2배 이상의 중량의 상기 식염수와 혼합하여, 이 혼합액을 약16℉-24℉로 유지하고, f) 상기 트림과 식염수의 혼합액을 포화용액이 될때 까지 교반하고, g)32℉이하의 완전한 현탄액이 될때까지 상기 포화용액을 갈고, h)약38℉-48°의 상기 근육에 상기 현탁액을 주입하여, 풍미가 상실되지 않고 상기 육류의 중량을 증가시키는 것을 특징으로 하는 현탁액 주입방법.
  2. 제1항에 있어서, 상기 트림과 식염수를 혼합하기 전에 식염수에 피클용액을 가하는 단계를 포함하는 것을 특징으로 하는 현탁액 주입방법.
  3. 제2항에 있어서, 상기 피클용액에는 풍미증진성분이 포함되는 것을 특징으로 하는 현탁액 주입방법.
  4. 제1항에 있어서, 상기 트림은 분쇄하기 전에 약18℉로 냉동되는 것을 특징으로 하는 현탁액 주입방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019900014330A 1989-09-20 1990-09-12 식육용 냉입자 현탁 및 주입방법 KR930010888B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US410100 1982-08-20
US07/410,100 US4960599A (en) 1989-09-20 1989-09-20 Cold particle suspension and injection process for meat

Publications (2)

Publication Number Publication Date
KR910005778A true KR910005778A (ko) 1991-04-27
KR930010888B1 KR930010888B1 (ko) 1993-11-17

Family

ID=23623214

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019900014330A KR930010888B1 (ko) 1989-09-20 1990-09-12 식육용 냉입자 현탁 및 주입방법

Country Status (9)

Country Link
US (1) US4960599A (ko)
EP (1) EP0419080B1 (ko)
JP (1) JPH082274B2 (ko)
KR (1) KR930010888B1 (ko)
AT (1) ATE97298T1 (ko)
CA (1) CA2023708C (ko)
DE (1) DE69004650T2 (ko)
DK (1) DK0419080T3 (ko)
ES (1) ES2046703T3 (ko)

Families Citing this family (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5142971A (en) * 1990-09-17 1992-09-01 Knud Simonsen Industries Limited Apparatus for injecting suspended meat solids into meats
US5164213A (en) * 1991-01-18 1992-11-17 Archer Daniels Midland Corporation Process for making low calorie and low cholesterol muscle meat
US5489443A (en) * 1994-12-01 1996-02-06 Nestec S.A. Process for treating pork cuts with PSE pork and composition thereof
EP0770336B1 (en) 1995-10-24 1997-07-23 Societe Des Produits Nestle S.A. Meat incorporation
US5830525A (en) * 1996-05-07 1998-11-03 Cozzini, Inc. Bacon product and processing method
DK0842612T3 (da) 1996-11-06 2001-06-18 Nestle Sa Fedt-inkorporering
EP0842613B1 (en) 1996-11-06 2000-03-08 Societe Des Produits Nestle S.A. Salami process
FR2781338A1 (fr) * 1998-07-24 2000-01-28 Saupiquet Procede d'injection d'une suspension de particules de chair de poisson dans des pieces de poisson, notamment du thon
DE19935566A1 (de) * 1999-07-30 2001-02-08 Kraemer & Grebe Kg Verfahren zur Herstellung einer Suspension enthaltend eine Salzlösung und Fleisch
AT410276B (de) * 2000-07-07 2003-03-25 Inject Star Poekelmasch Pökelmaschine
WO2003051141A1 (en) * 2001-12-19 2003-06-26 Cozzini Do Brazil Process for injection of particles in food
US6627240B1 (en) * 2002-01-25 2003-09-30 Allan D. Samson Method for marinating meat
KR100444839B1 (ko) * 2002-05-03 2004-08-21 이명희 상강육의 제조방법
US7445805B2 (en) * 2002-07-03 2008-11-04 Winterlab Limited Method of freezing meat in a marinade
US7645472B2 (en) * 2003-08-29 2010-01-12 Wolf-Tec, Inc. Method for recycling liquids for treating food
US20060141124A1 (en) * 2004-12-29 2006-06-29 Kraft Foods Holdings, Inc. Addition of comminuted meat trimmings to meat muscles
US8337934B2 (en) 2005-01-26 2012-12-25 Hormel Foods Corporation Method of making bacon pieces
CA2705795A1 (en) * 2007-11-14 2009-05-22 Bumble Bee Foods, Llc Composition derived from a meat source and processes for making and using composition
JP5543449B2 (ja) * 2008-07-03 2014-07-09 カーギル・インコーポレイテッド 霜降り肉製品を提供する方法
US8968808B1 (en) 2009-05-04 2015-03-03 Hormel Foods Corporation Pork belly processing for pre-cooked bacon
CA2714316C (en) * 2009-09-03 2017-10-24 Kraft Foods Global Brands Llc Method for processing whole muscle meat
JP2014023493A (ja) * 2012-07-27 2014-02-06 Prima Meat Packers Ltd 粉砕ローミート入り食肉加工品の製造方法
US10736344B2 (en) 2016-07-11 2020-08-11 Exceldor Foods Canada Ltd. Oil-in-water emulsions for meat and poultry products and methods of producing same
AU2019424568B2 (en) * 2019-01-24 2022-11-17 Nordischer Maschinenbau Rud. Baader Gmbh + Co. Kg Method and apparatus for increasing the proportion of meat used in fish, poultry or other meat products
CA3052818A1 (en) * 2019-05-31 2020-11-30 John Bean Technologies Corporation High viscosity brine for whole poultry
US20220110348A1 (en) * 2020-10-14 2022-04-14 John Bean Technologies Corporation Pork belly processing

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA893639A (en) * 1972-02-22 Armour And Company Self basting poultry products
US1129868A (en) * 1912-02-26 1915-03-02 Adea A Hoy Meat product and process for producing the same.
US2440168A (en) * 1944-12-08 1948-04-20 Tobin Packing Co Inc Meat product and process of making the same
US3399063A (en) * 1967-11-17 1968-08-27 Armour & Co Injection into poultry meat of phosphates in non-aqueous suspension
US3615689A (en) * 1968-04-08 1971-10-26 Swift & Co Poultry processing
US3835223A (en) * 1970-02-24 1974-09-10 Armour & Co Self-basting poultry product and method of preparation
CA1068541A (en) * 1974-08-26 1979-12-25 William B. Tuley (Ii) Method for protein fortification of extra pumped meats
FR2394250A1 (fr) * 1977-04-27 1979-01-12 Dreano Claude Procede de saumurage de viandes et moyens pour le mettre en oeuvre
US4254151A (en) * 1980-01-07 1981-03-03 Townsend Engineering Company Method for injecting fluids into meat products
US4402987A (en) * 1981-09-09 1983-09-06 Campbell Soup Company Nutritionally enriched and stabilized meat products and method of producing such products
US4402982A (en) * 1982-01-05 1983-09-06 T & R Chemicals, Inc. Antihypertension treatment and composition therefor
AT379295B (de) * 1982-07-16 1985-12-10 Hoffmann Louis Adolph Verfahren zur herstellung eines fleischproduktes
AU577588B2 (en) * 1984-04-19 1988-09-29 Tendapak Technologies Pty. Limited Meat product and process
ES2050153T3 (es) * 1987-03-23 1994-05-16 Univ Utah Metodos y composiciones para hacer mas tiernas y mejorar las caracteristicas sensoriales de carnes frescas.

Also Published As

Publication number Publication date
ES2046703T3 (es) 1994-02-01
CA2023708C (en) 1996-09-10
DE69004650D1 (de) 1993-12-23
EP0419080A2 (en) 1991-03-27
US4960599A (en) 1990-10-02
JPH03244369A (ja) 1991-10-31
CA2023708A1 (en) 1991-03-21
DK0419080T3 (da) 1993-12-13
EP0419080B1 (en) 1993-11-18
DE69004650T2 (de) 1994-03-24
EP0419080A3 (en) 1991-05-22
JPH082274B2 (ja) 1996-01-17
KR930010888B1 (ko) 1993-11-17
ATE97298T1 (de) 1993-12-15

Similar Documents

Publication Publication Date Title
KR910005778A (ko) 식육용 냉입자 현탁 및 주입방법
Honikel et al. Measurement of water-holding capacity and juiciness
NO306078B1 (no) Fremgangsmåte og anordning for avkjöling av myke, faste materialer og vaesker
GB1375748A (ko)
Moon et al. Antioxidative characteristics of soybean sauce in lipid oxidation process
CA1323238C (en) Method for salting meat
GB1065917A (en) Sausage composition
KR860003799A (ko) 고기 제품의 변질억제 방법
ZA846286B (en) An ameliorator for the fertilisation of soils
Rhodes et al. Effect of pre‐slaughter injections of papain on toughness in lamb muscles induced by rapid chilling
JPS5458245A (en) Freezing liquid for wet freezing
Luyet et al. Rehydration of Freeze-Dried Meat
Yang et al. The effect of cryoprotectants on the quality changes of pork and beef during frozen storage
US20060141124A1 (en) Addition of comminuted meat trimmings to meat muscles
JPS6229953A (ja) 畜肉加工用ピツクル及び畜肉加工品の製造法
Youn et al. Studies on the Aging of Bovine Muscle at Adding Proteolytic Enzyme-Part V. Studies on the Tenderness Evaluation of Bovine Muscle Treated with Papain by Using Penetration Value
JPS5626170A (en) Separation-type dressing
JPS5623850A (en) Preparation of frozen food
Youn et al. Studies on the Aging of Beef at Adding the Proteolytic Enzyme-III. Changes of Tryptophan Content in Beef According to the Papain Treatment
JPS5564747A (en) Method of treating japanese yam (dioscorea japonica)
JPS55120741A (en) Refrigeration of yolk
JPS55144869A (en) Processing of edible and fish meat by injection of emulsion
Kim et al. Effects of $ H_2O_2 $ and Papain Treatments, and Acylation on Chemical and Functional Properties of Defatted Sesame Oil Cake Protein
JPS55138374A (en) Preparation of animal soup
Feigin et al. Modes of action and identities of protein constituents in sea urchintoxin.

Legal Events

Date Code Title Description
A201 Request for examination
G160 Decision to publish patent application
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 19981102

Year of fee payment: 6

LAPS Lapse due to unpaid annual fee